ALL RECIPES

Ribeye Steak

Ribeye Steak

INGREDIENTS
  • one WAGYU BEEF SIRLOIN FROM JAPAN OR KOBE
  • one Celeriac
  • six baby carrots
  • one pinch
  • one tsp Wasabi
  • A pinch White pepper
  • A whole milk
  • A butter
  • A of salt
  • two hundred fifty ml Vegetable-stock
  • A pinch Duck fat
  • one sprouted seeds
PREPARATION
STEP 1
  Letting meat thaw overnight in refrigerator. Preferably leave it in the fridge until ready to prepare – the fine marbling melts at twenty four°C.
2ND STEP
Peel the celeriac and cut it into pieces. Cook it over low heat in salted whole milk. Put a little milk in a container with the cooked celery. Purée with a knob of butter. Season with wasabi and Murray River salt and adjust if necessary.
STEP 3
Cooking carrots in vegetable stock with one tbsp of butter. Glaze them in a pan with the duck fat. Season with Murray River salt and pepper.
STEP 4
Removing meat from the refrigerat Heat a dry frying pan without fat. Sear the meat for 3 1/2 to four minutes on each side over low heat. Remove from skillet and let stand three minutes.
Enjoy !

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